Vineyard: The Haynes Vineyard is a noble site. Cool morning air off San Pablo Bay sinks down in the Coombsville Bowl and creates a long and mild growing season. The vines are planted in deep, alluvial cobblestone topsoil with a layer of white volcanic ash that stores tiny amounts of moisture and allows the fruit to maintain acidity and develop an elegant and refined mineral and tannin structure.
Winemaking: The grapes were fermented 100% whole cluster in small open top fermenters at cool temperatures. They were gently foot tread 1-2 times a day through a short cold soak and native yeast fermentation. The wine spent 12 months in barrel on the lees and was bottled un-fined and unfiltered.
Tasting notes from John Lockwood: 2018 was a remarkable vintage in California, with a long, even ripening
season. For Haynes this meant a balance of generous fruit and focused acidity. The 2018 Syrah is extremely refined, with powerful aromatics of iron and flowers balanced with delicacy on the palate and enough acid to make this wine both refreshing and seriously cellar worthy. There is a coiled tension on the finish that is a joy to experience right now, but also hints at future potential. This is an excellent vintage and those who lay a few bottles down should be rewarded.
black plum, white peach, coffee bean, violet, iron, energetic finish